Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Caramel Apple Hard Cider

Reply
 
LinkBack Thread Tools
Old 09-02-2012, 06:28 PM   #301
pwortiz
Strong Hand Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Towaco, NJ
Posts: 365
Liked 32 Times on 31 Posts
Likes Given: 8

Default

Quote:
Originally Posted by janson745 View Post
Okay. So today is bottling day for me. And I'm curious, prior to adding the caramel and canned juice, is the fermenting part 1 supposed to taste like a crisp white wine? Its actually not bad, but just a flavor I was not expecting.
Pretty much. It will continue to "dry out" if left to continue fermenting as well if you want a different flavor profile...a tad more tart. Like an apfelwine.
__________________
pwortiz is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 06:32 PM   #302
janson745
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Metro Detroit - SE Oakland Co., MI
Posts: 253
Liked 8 Times on 8 Posts
Likes Given: 10

Default

Right on. This is my first cider. I'm glad its progressing then.

__________________
SportsBook Brewing

Primary #1: Empty #2: Empty #3: Empty
Carboy: Empty
Bottle Conditioning:
Bottled/Enjoying: Aussie Light, Hoptimus Prime IIPA, Two Hearted Clone
Keg #1: CinnaMeg Cider #2: Irish Red (3)
RIP Irish Red Ale (1,2), Caramel Apple Cider (1,2), Pumpkin Ale, Razzberry Wheat
Coming (not so) soon: Lemon-Lime Hefe, Smoked Porter
KCCO
janson745 is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 06:38 PM   #303
pwortiz
Strong Hand Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Towaco, NJ
Posts: 365
Liked 32 Times on 31 Posts
Likes Given: 8

Default

Quote:
Originally Posted by janson745 View Post
Right on. This is my first cider. I'm glad its progressing then.
At least you're going to get a good cider out of your first. Mine first was so bad I tossed it all, my second......just drinkable almost a year later. Super dry.

Mike's, on the other hand, has made lots of people happy! You picked a winner for sure for your first.
__________________
pwortiz is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 08:08 PM   #304
BWN
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Dexter, NY
Posts: 700
Liked 20 Times on 19 Posts
Likes Given: 3

Default

I'm thinking about racking onto the syrup in another carboy next time and letting it ferment for a day or 2. Thinking the fermentation will mix up the syrup and if I only let it go a day or so it hopefully will retain the flavor.

__________________
BWN is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 08:52 PM   #305
snortwheeze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 116
Liked 2 Times on 2 Posts

Default

And then youll be bottling an actively fermenting cider. I think you could use dissolved brown sugar, concentrate and about a 1/4 cup of Carmel flavor you would put In you coffee. At least this is what I plan on doing......

__________________
snortwheeze is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 09:18 PM   #306
janson745
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Metro Detroit - SE Oakland Co., MI
Posts: 253
Liked 8 Times on 8 Posts
Likes Given: 10

Default

Welp. Ended up with about an extra beer and a half without bottles. So I had to try it out, and i must say I'm very happy with it. Let it carb and cool, and this will be DELICIOUS!!!

Thanks for the recipe Mike!

__________________
SportsBook Brewing

Primary #1: Empty #2: Empty #3: Empty
Carboy: Empty
Bottle Conditioning:
Bottled/Enjoying: Aussie Light, Hoptimus Prime IIPA, Two Hearted Clone
Keg #1: CinnaMeg Cider #2: Irish Red (3)
RIP Irish Red Ale (1,2), Caramel Apple Cider (1,2), Pumpkin Ale, Razzberry Wheat
Coming (not so) soon: Lemon-Lime Hefe, Smoked Porter
KCCO
janson745 is offline
 
Reply With Quote Quick reply to this message
Old 09-02-2012, 09:28 PM   #307
BWN
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Dexter, NY
Posts: 700
Liked 20 Times on 19 Posts
Likes Given: 3

Default

Quote:
Originally Posted by snortwheeze View Post
And then youll be bottling an actively fermenting cider. I think you could use dissolved brown sugar, concentrate and about a 1/4 cup of Carmel flavor you would put In you coffee. At least this is what I plan on doing......
I am kegging not bottling, but even if I wasn't with this recipe you are bottling an active fermentation unless you were to let it dry completely out or use sulfites.
__________________
BWN is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2012, 02:23 PM   #308
duckredbeard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2005
Location: ATL
Posts: 589
Liked 42 Times on 33 Posts

Default

So I've read the first 6 pages and I can't wait any longer. My questions may have already been answered, but I'm eager to get this going. I intend to follow the recipe as close as possible to achieve the acclaimed character of this, but I don't want to bottle condition. I keg my beers and would prefer to stop fermentation when It still has a little residual sweetness. I haven't used campden tablets in brewing, I assume they kill off the yeast. Has anyone done this recipe with force carbonation in a keg? I don't mind doing keg conditioning, I just want to control it to avoid over carbonation. Killing off the yeast and force carbonation seems to be the only sure way to control that.

One thing I also want in this (since I am a beer brewer) is mouthfeel, head retention and lace. Has anyone experimented with Malto-Dextrine for these characteristics?

__________________
duckredbeard is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2012, 07:05 PM   #309
Vox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 347
Liked 8 Times on 7 Posts

Default

Quote:
Originally Posted by janson745
Okay. So today is bottling day for me. And I'm curious, prior to adding the caramel and canned juice, is the fermenting part 1 supposed to taste like a crisp white wine? Its actually not bad, but just a flavor I was not expecting.
Did you use Nottingham?
__________________
Vox is offline
 
Reply With Quote Quick reply to this message
Old 09-04-2012, 09:35 PM   #310
janson745
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Metro Detroit - SE Oakland Co., MI
Posts: 253
Liked 8 Times on 8 Posts
Likes Given: 10

Default

I did not... only had Munton's on hand and didn't feel like the hour drive to my LHBS was worth it just for Notty.

But I was curious and tested after only 1 day in the bottle, Holy wow it was amazing. I will definitely use Nottingham for the next batch though, and compare/contrast.

__________________
SportsBook Brewing

Primary #1: Empty #2: Empty #3: Empty
Carboy: Empty
Bottle Conditioning:
Bottled/Enjoying: Aussie Light, Hoptimus Prime IIPA, Two Hearted Clone
Keg #1: CinnaMeg Cider #2: Irish Red (3)
RIP Irish Red Ale (1,2), Caramel Apple Cider (1,2), Pumpkin Ale, Razzberry Wheat
Coming (not so) soon: Lemon-Lime Hefe, Smoked Porter
KCCO
janson745 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Caramel Apple Cider success. oldmate Cider Forum 6 03-30-2011 03:26 AM
Caramel apple cider Chaos_Being Cider Forum 87 02-02-2011 04:58 PM
caramel apple cider lunchbox Cider Forum 4 11-03-2010 09:46 AM
Caramel Apple Cider NurseNan Cider Forum 9 02-05-2007 01:34 AM
caramel hard cider colinwilson Cider Forum 3 10-11-2006 10:18 PM